Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce
By Frances Atkins From Saturday Kitchen Ingredients For the Alexander kimchi 100g/3½oz prepared Alexander leaves 2 tsp sea salt 1 small cucumber, peeled and…
saturday kitchen
Spiced braised venison and beetroot
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 4 cardamom pods 2 dried…
Crisp pork belly with deep-fried quail’s eggs and brown sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly and fried eggs 1kg/2lb 4oz piece pork belly, skin removed and reserved…
Braised lamb neck with coriander relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb neck 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in…
Gypsy eggs
By Paul Ainsworth From Saturday Kitchen Ingredients 110g/3½oz cooking chorizo, finely chopped 2 banana shallots, finely chopped 1 clove garlic, finely chopped 2 tsp sherry vinegar…
Crab salad on dill crispbreads
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab salad 200g/7oz white crab meat 1 tbsp olive oil 1 lime, peeled and chopped 1 pink grapefruit,…
Carpetbag steak with potato cake and greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the carpetbag steak 6 fresh oysters, shucked 1 lemon, juice only 2 thick, centre-cut fillets of…
Roasted squab pigeon with pastilla and redcurrant sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastilla 2 tbsp olive oil 2 squab pigeon legs (taken from whole pigeon, see below) 2 shallots, peeled…
Scallops with smoked butter hollandaise
By Nathan Outlaw From Saturday Kitchen Ingredients For the hazelnut butter 150g/5½oz blanched whole hazelnuts 1 tbsp caster sugar 100g/3½oz unsalted butter, at room temperature…
Saturday Kitchen Recipes 30 Mar 2019
Aubergines tamarind sauce baked halloumi ● Roasted squab pigeon ● Carpetbag steak ● Crab salad on dill crispbreads ●…